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cooking.nytimes.com
Many home cooks are comfortable with spinach but are intimidated by the unfamiliar variety of other cooking greens: chard, mustard, turnips, collards, kale and more But it doesn't matter much which you include in a given dish: they're all good, and they all cook quickly This preparation is dead easy
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Chicken is marinated with classic Chinese ingredients then dredged and fried for something divine.
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Get Beet Salad with Watercress Drizzle Recipe from Food Network
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Get Jerk Chicken Nachos Recipe from Food Network
cooking.nytimes.com
This is a recipe for a very big batch, because it freezes well; in addition to death and taxes, we can be confident of future illness If you want less soup, halve the recipe If the sick person likes noodles when sick, I add a single serving of rice noodles for each serving, in the last few minutes of warming it.
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Get Thai Beef with Peppers Recipe from Food Network
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You can use a variety of grains in this salad I’ve made it with a mixture of brown rice and farro, with quinoa and with bulgur The mixture makes a robust main-dish salad for summer.
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Get Garam Masala Recipe from Food Network
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Get Miso marinated Sole topped with Jasmine Rice with Fried Ginger and Orange Fennel Salad and Braised Bok Choy Recipe from Food Network
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Get Faux-Fongo with Red Bean Gravy Recipe from Food Network